The news and herald. (Winnsboro, S.C.) 1877-1900, 1887-11-29
HOUSEHOLD.


HOUSEHOLD. 81
EASILY MADE A LA MODE BEEF.
Take three pounds Of fresh beef round.
remove sall the fat ana gristle; mix
some cloves. mace, .allspice, black pep.s
per, ana q little cayenne with q little
less than q pint OF vinegar. the quantity
OF spice to be determined by your taste,
Ia tablespoonful Of each, will the ex-
lowance.--a half u teaspOonful Of cay-
enne is sufficient. Put the meat In a
porcelain kettle, and pour theSylnegalY
and spices over it, and pint of soup
stock. II is considered by some cooks
great addition to cut thin slices of
bacon and lay, them over the meat.
Cover the kettle, and let the beet cook
slowly till perfectly tender. This may
be served cold, or hot, and with Yege.
tables orwlthont.
REPAIRING CIILDREN's STOCK
1NoS. lit is too early to think of put
ting cotton stockings on the children,
and yet 1T is possible that in many cases
this must be done or new wOOlen must
be bought; this you may not care to do,
so will tell you OF q way by which the
old ones may be repaired. The knees
are worn out. Of course, SO cut the
worn part of, and piece the stocking
up with parts Of other worn stockings,
or with a strip Of stockipette. If you
make q fine seam, and sew it carefully
so that it is smooth, it will not Hrubn
orhurt the tender flesh Of the smallest
child.
COFFEE. Better coffee can be made
In u fifteen cent tin pot than III the
elaborate French affair." You must
have the pot perfectly dry, and be sure
there is q cover to 1t. You put i'll
enough coffee to make it good and strong
and keep y: over the fire dry for MIN
ute or two, TIL you begin to smell it.
Then add enough cold water to cover
tho bottom about hale an inch deep, ana
let it boil. This will be In two or three
minutes, and then you add tho rest OF
the water. Let 1t boil for five minutes
or so, then sit it off the fire, but good
warm place. 1t must stand q few min
utes, and it comes ont Of the pot as clear
as possible, and as strong and as rich as
q five-thousand dollar cook could make
it. 1t is tho simplest way in the world
to mako coffee, and the best; but you
must be. sure to use only cold water. !,
RHUBARD MOLD FOR DESSERT. -.
Take one quart Of red rhuDarb and cut
1t In pieces; put it in a saucepan with u
lid and let il boil until quite a pulp;
melt one-half ounce OF gelatine In hot
water; when dissolved put it with one
pound Of powdered white sugar to tho
rhubarb and boil for fifteen minutes;
add II few drops Of lemon juice; pour
the rhubarb into a. mould. Next day
zip the mould into hot water, turn out
into glass dish, pour round it somo
custard made as follows: The yolks of
two eggs, tumbler Of milk, four
Jumps Of sugar; simmer till thick; add
a few drops OF essence OF vanilla.
INYNLID's bBREAD. .--Pnt5a pint OF
mllkSin a pan, and mako IT. luke warm;
add to, 1t half an ounce Of yeast ,dissol,
we'd In q little warm water; then mix it
with one pound Of -four. Set this to the
fro to rise; then beatjup two eggs; add
! to it wolorlnces Of castor sugar, or, If
| preferred without, this can be left out,
add two ounces of butter, melted when
the dough has stood two hours; add tho
other mixture; beat up well together.
make into small cakes, place on bak.
Ing tin. and bake half an hour.
s5e Flo LAYER lCAKE.-O One cup of
! ! sugar, one-half cup OF, butter, three
fourths cup OF sweet milk, two cups of
flour and two teaspoonfuls Of baking
powder sifted together, beat well, then
add the whites Of three eggs beaten
very stiff, Bake in three tins, For
nlling take one-half pound Of figs,
chopped fine, add one cup OF sugar, one
cup OF water, boil until soft, and when
cold spread between layers. Should it
not be as thin as desired, add little
more water. Tho yolks with the same
recipe will make nice alternate layer
cake.
| BALLOON FRITTERs.-Boil in ono
pint Of water dessertspoonful Of fresh
butter; pour scalding hot over Il light
pint Of flour, and beat until cold; add
the we'll beaten yolks Of six eggs, and
! just before cooking, tho perfectly light
whites. Fill skillet with lard; while
boiling hot drop in the batter q table
spoonful at atilne. 1T only takes a few
minutes to cook them. Put them in a
warm oven on a dry towel for q short
time to remove the superfluous grease.
Serve hot, and eat with wine and
sugar.
a DAINTY DISH to serve with cake as
the last course at dinner is made by
stewing prunes Of the best quality until
they are tender and the pits will slip
out easily; stew them IN as little water
as possible. Beat the whites Of eggs to
~ stiff froth; add almost as much sugar
as If you were making frostlng; drain
the water from the prunes, mix them
with the eggs and sugar and set in the
oven to harden. Serve cold, with cake
and coffee.
AVERY good way to use cold roast
meat which you do not care to send to
the table again in It's original form is to
chop it very fine, season it with pepper
and salt; and If you have gravy also
molsten it with that, but If you have
not pour little milk over the meat.
and, after putting 1t into q buttered
pudding-dish, put some little Jumps OF
butter around on the top OF it; then
spread mashed potatoes over it ali; wet
this with milk and set the dish in the
oven; when hot and Drowned S4icely,
| serve IT, q, ~ E1%